Beefless Stew - StraightUpFood.com

Beefless Stew

This hearty stew has everything you love about beef stew, but without the beef! It has large chunks of potato, carrot, celery, and onion, and portabella mushrooms stand in for the beef. Garlic, paprika, and fresh rosemary provide excellent flavor. Print Beefless Stew Prep time:  30 mins Cook time:  35 mins Total time:  1 hour…

Read More »

Quinoa-with-Currants2_AJ

Quinoa Salad with Currants and Pistachios

I first tasted this beautiful salad when it was prepared in a cooking class I attended. Full of texture and flavors, it’s perfect for a holiday menu. This guest recipe was developed by Chef AJ, my friend and colleague in plant-based, SOS-free cooking. Chef AJ of Eat Unprocessed has followed a plant-based diet for over…

Read More »

PestoPastaWithVeggies2_1938

Pesto Pasta

Ah, lovely pesto! Summer is here and so is the fresh basil. “But don’t you need oil and cheese to make pesto?” No way! These ingredients are traditional, but they can be simply omitted, resulting in a sauce that is much lighter and fresher in taste. Pesto is an Italian oil-and-herb sauce, with garlic, pine…

Read More »

Blueberry_1788

Vinaigrette Salad Dressings

Summer is here, and it’s time to break out the fresh and fruity salad dressings! Making plant-based salad dressings free of oil, salt and sugar can be easy, especially with a template. Find one below as well as 5 vinaigrette dressing recipes. Vinaigrette dressings are beloved for their sweet, spicy and tangy combinations. They are…

Read More »

MacaroniSalad_V7575

Macaroni Salad

This summertime macaroni salad is egg- and oil-free. And while most macaroni salad recipes call for sugar in the dressing, in this recipe a couple of dates take its place, resulting in a dressing that is reminiscent of Thousand Island. Ingredients 2 cups dry whole-grain macaroni pasta (brown rice or quinoa are good) water for…

Read More »

BurritoBowl_8367

Burrito Bowl with Guacamole and Salsa

This recipe was inspired by many trips to Whole Foods Market for a burrito bowl when I was too tired to cook. Burrito bowls came onto the scene as more people cut out refined carbs, including tortillas. This is one of my favorite easy meals. This recipe is very open to interpretation, so have fun…

Read More »

CabbageSalad2_6192_web

Cabbage Salad with Dijon-lime Dressing

Using cabbage instead of lettuce makes a hearty salad, perfect for an entree. With cabbage and carrots as the foundation, almost any vegetables and beans you have on hand can be added. Sometimes I keep it really simple, using only cabbage, carrots and chickpeas, and other times I just keep adding veggies until it’s a…

Read More »

CarrotSoup1

Roasted Carrot & Fennel Soup

This is a simple yet artful soup. While many pureed carrot soups call for ginger or curry, fennel, whose foliage, seeds and bulb can all be eaten, infuses the delicate aroma and flavor of anise (reminiscent of licorice and tarragon). As an added bonus, the carrots add a natural saltiness. Ingredients 8 large carrots cut…

Read More »

Minestrone_c_3444

Minestrone Soup

Minestrone is known in Italy as “the big soup” since it is thick with colorful ingredients. It has no set list of “must have” ingredients, but vegetables in tomato broth with beans and pasta is common. In this version, fresh fennel and fennel seeds are added for even more Mediterranean flair. Ingredients: ½ cup water…

Read More »

Assembling the veggies

Mushroom-Basil Au Gratin

This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter and flour. Along with the potatoes, thin layers of mushroom and onion are stacked with fresh chard and basil. A few cashews make the sauce rich and creamy. 4-5 large Yukon potatoes, sliced thinly 8 large white or crimini mushrooms,…

Read More »